Author Topic: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!  (Read 1422 times)

Offline AmandaK

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #15 on: June 22, 2015, 03:52:37 PM »
I also think I got it wrong but remind me what I picked, if you could.

And hey! No women's shirts? Sad panda.  :(

Amanda, you actually got it right :)

We did the women's shirts last time and, quite frankly, the women who ordered them thought they sucked. My wife is about your size and said she much prefers the medium unisex shirts, I think they look better too. It's annoying, as well, because adding the women's option decreases the size of the image on the shirt (hence the small image on the last run).

Hey, all that sensory training did pay off!  :) But, even if I had gotten it wrong I'd still be sticking with your lager method anyway. It's producing amazing lagers. I'll have to get a few in some competitions and see how they do.

I totally understand on the women's shirts - I was really just giving you crap.  :P I just got finished with volunteering all weekend at a festival and the little gimme was - you guessed it - another men's shirt. Hooray!  ::)
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Offline toby

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #16 on: June 22, 2015, 04:00:28 PM »
You picked RED. The worst (best?)part is that I had all incorrect guessers compare the 2 similar beers for the next part...
lol  sneaky.  So did I remember correctly about the one I selected for the other exbeeriment?

Offline brulosopher

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #17 on: June 22, 2015, 04:05:48 PM »
Good job, buddy!  I'm pretty sure I go it wrong, but tell me...

Your intuition is correct, Denny, you selected RED.

Offline brulosopher

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #18 on: June 22, 2015, 04:08:31 PM »
You picked RED. The worst (best?)part is that I had all incorrect guessers compare the 2 similar beers for the next part...
lol  sneaky.  So did I remember correctly about the one I selected for the other exbeeriment?

I think so. You picked GREEN in that one... I'm not yet ready to say which was correct though. Next Monday, I'm still working on that article.

Offline toby

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #19 on: June 22, 2015, 04:30:20 PM »
I think so. You picked GREEN in that one... I'm not yet ready to say which was correct though. Next Monday, I'm still working on that article.
Nope, apparently I remembered wrong.  I thought I picked blue in one.  I'm probably more curious about the results of that one since it was dealing with FWH.

Offline denny

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #20 on: June 22, 2015, 04:47:51 PM »
Good job, buddy!  I'm pretty sure I go it wrong, but tell me...

Your intuition is correct, Denny, you selected RED.

I suck....
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Offline klickitat jim

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #21 on: June 22, 2015, 05:11:54 PM »
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle

Offline brulosopher

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #22 on: June 22, 2015, 05:18:44 PM »
I suck....
That means I suck more... I got it wrong 4 times out of 5, and I knew what the hell was different!

Offline hopfenundmalz

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #23 on: June 22, 2015, 05:20:48 PM »
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle
You learn not to comment, as you will often be wrong.

I have been told to decoct a German beer for better results, it was double decocted.
Use Munich malt next time, it had a big % Munich.
Your Helped should be all Pils, it was.
And so on.

How well would you do?
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Offline beersk

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #24 on: June 22, 2015, 05:29:13 PM »
Wonder what the master, Gordon Strong, would say about these two beers.

Nice experiment, Marshall. I've fermented Bohemain lager strains warmer (Wy2124, Saflager 34/70, WLP830) and it produces a nice clean beer. Curious that the 800 fermented so clean.
die Schönheit der bier...

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #25 on: June 22, 2015, 05:38:12 PM »
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle
You learn not to comment, as you will often be wrong.

I have been told to decoct a German beer for better results, it was double decocted.
Use Munich malt next time, it had a big % Munich.
Your Helped should be all Pils, it was.
And so on.

How well would you do?

To be honest, this is exactly why I don't compete anymore. Having 3 different comments to the same beer at the same table drives me NUTS. Comment 1 too bitter, try lowering 60 minute addition. Comment 2 needs more bittering hops. Comment 3 nice beer, very balanced. SIGH

Offline klickitat jim

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #26 on: June 22, 2015, 05:39:52 PM »
Nice.  One thing to remember when people mention the 'trained taster' thing is that BJCP judges are not necessarily trained tasters per se.  Many of us literally conduct our own training, and in most cases, it's more geared towards detecting off-flavors and how to fix them.  I need to take better notes on these kind of things.  I don't remember which beer I picked in each (I only remember I picked the red in one and the blue in another lol).
BJCP means something but not beer analysis machine. I think the closer format is to a style guidelines contest the better they do. In fact they have a tendency to try to turn everything into a guideline comparison. They are great at off flavor detection. They aren't good at guess the ingredients, guess the process, and even pretty spotty at guess the substyle
You learn not to comment, as you will often be wrong.

I have been told to decoct a German beer for better results, it was double decocted.
Use Munich malt next time, it had a big % Munich.
Your Helped should be all Pils, it was.
And so on.

How well would you do?
My MO is describe it, score it, compliment it, offer a generic suggestion.

Offline jeffy

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #27 on: June 22, 2015, 05:55:25 PM »
I would bet that I guessed wrong, too, but I swear one tasted different to me.
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Offline denny

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #28 on: June 22, 2015, 05:58:10 PM »
I would bet that I guessed wrong, too, but I swear one tasted different to me.

Yeah, same here.  But like Drew and I showed in our seminar, it's easy to set yourself up with false expectations.
Life begins at 60.....1.060, that is!

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Offline ranchovillabrew

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Re: Fermentation Temperature - Pt. 3: Lager Yeast | exBEERiment Results!
« Reply #29 on: June 22, 2015, 06:01:33 PM »
I'm pretty sure I guessed wrong  and wasn't  very confident in my choice of different beers anyway
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